Tagliatelle with Bacon and Pesto » Foodom
(1 customer review)

Tagliatelle with Bacon and Pesto

(1 customer review)
$32.50 Cooking Fee
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1 review for Tagliatelle with Bacon and Pesto

  1. David Carlsen

    David Carlsen (verified owner)

    The home made pesto was really good.

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Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


Fresh Pesto (you can make this in advance)

  • We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  • Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  • While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

  • Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  • Use the cooking time of the pasta to sauté your bacon strips.
  • After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  • Present the dish with some fresh basil leaves on top.

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook10
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Recipe Serving Size10 people



  • 2 8.8 oz package tagliatelle
  • 1 lb bacon cut into strips

Fresh Pesto

  • 3 clove garlic sliced thinly
  • 1/4 cup pine nuts
  • 2 cups fresh basil
  • 1/2 cup extra virgin olive oil extra virgin
  • 1/2 cup Parmesan cheese freshly grated

Cooking Tools Required

Blender, Colander, Cutting board, Food Processor, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Stock pot or >5 Qt pot
Reheating/Serving Instructions

Reheat in saute pan for 5 minutes until warmed through


Calories: 1651kcal | Carbohydrates: 9g | Protein: 41g | Fat: 162g | Saturated Fat: 43g | Cholesterol: 168mg | Sodium: 1905mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1545IU | Vitamin C: 6mg | Calcium: 358mg | Iron: 3mg

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